Miles Laboratories, Inc.

Moshe M Sternberg

Dennis Alfred Cornelius

Chong Y Kim

Clifford V Asmus

Donald F Hershberger

Nancy Jane Eberts

A method for increasing the milk coagulating activity of microbial rennet obtained from Mucor pusillus microorganisms. The method involves acylating Mucor pusillus microbial rennet enzyme with maleic, citraconic, phthalic, cis-1,2-cyclohexanedicarboxylic, 1,2,4-benzenetricarboxylic, homophthalic, 3-nitro-phthalic, bromomaleic or dichloromaleic anhydride.

Acylation of Mucor pusillus microbial rennet enzyme

Enzymes or enzyme producing microorganisms are immobilized by contacting an aqueous medium containing an enzyme or enzyme producing microorganism with tannin, a long chain, polyamine, cationic flocculating agent and a crosslinking agent and separating the resultant enzymatically active reaction product from the aqueous medium. The reaction product has improved physical strength for use in a column bed reactor. A preferred flocculating agent is a water soluble epihalohydrin/polyamine copolymer.

Immobilization of biocatalysts

Casein having a reduced cholesterol content is obtained by treating skimmilk at a pH of about 6.0 to 6.9 with a pancreatic lipase having lipase activity and protease activity for a time sufficient to dissociate the casein from cholesterol therein and then coagulating the casein by enzymatic means.

Production of low cholesterol casein

A sodium chloride substitute composition having a desirable saline flavor and being free of sodium or having a reduced sodium content is disclosed as consisting essentially of a mixture of a glycinamide salt and a flavor potentiator. The use of a glycinamide salt to impart a desirable saline flavor note to foodstuffs is also disclosed.

Sodium chloride flavor substitute composition and use thereof

Nutritionally fortified foodstuffs and methods for producing the same are provided. The foodstuffs comprise an edible, methionine deficient protein and a nutritionally supplemental amount of a bland and water-soluble C-terminal amino acid substituted methionine dipeptide, wherein the amino acid substituent is selected from the class consisting of glycine, alanine, valine and glutamic acid.

Fortification of foodstuffs with C-terminal amino acid substituted

Protein can be isolated and purified from polycarboxylic acid-protein precipitates, obtained by mixing an aqueous cheese whey solution with a polycarboxylic acid selected from the class consisting of polyacrylic acid, hydrolyzed ethylene maleic anhydride copolymers and hydrolyzed methyl vinyl ether-maleic anhydride copolymers, by forming an aqueous solution of said precipitate having a pH between about 6 to about 9, adding to said solution a substance selected from the class consisting of calcium salts, magnesium salts, barium salts and aluminum salts to form a precipitate with the polycarboxylic acid present and separating the purified protein solution from the resulting precipitate.

Recovery purification of cheese whey protein from protein-polycarboxylic

Wet spun proteinaceous filaments are prepared from pulverized, functional defatted leguminous materials having a protein content of about 45 to about 55 percent, by forming an aqueous slurry thereof to extract proteins and carbohydrates, precipitating the protein onto and into the insoluble portion of the leguminous material, separating the solids from the liquid portion of the slurry, forming an aqueous alkaline spinning dope with the separated solids and forcing the spinning dope through a spinneret into an acid and salt coagulating bath to form proteinaceous filaments.

Growing community of inventors

South Bend, IN, United States of America

Moshe M Sternberg